Keto Spaghetti with Mushrooms
2 servings
20 minutes
Keto spaghetti with mushrooms is a delicate blend of creamy texture and rich mushroom aroma. This recipe embodies the philosophy of low-carb eating, offering a light yet hearty dinner. The base of the dish is shirataki spaghetti, which absorb the flavors of the ingredients beautifully. Mushrooms, tomatoes, and Dorblu cheese create a rich flavor palette, while nutmeg and a mix of ground peppers add spicy notes. Historically, keto cuisine emerged as a way of eating that supports low carbohydrate levels, and the author's rendition of this recipe makes it elegant and refined. Perfect for gourmets seeking a balance between healthy eating and gastronomic pleasure.
1
Cut the mushrooms into small cubes.
- Button mushrooms: 300 g
2
Heat butter and olive oil in a pan, add mushrooms and stir.
- Butter: 30 g
- Olive oil: 1 tablespoon
- Button mushrooms: 300 g
3
Chop the tomatoes finely and salt them.
- Tomatoes: 200 g
- Sea salt: to taste
4
Once the mushrooms are slightly browned, stir. Reduce the heat.
5
Add the ground pepper mixture. Stir after 2 minutes.
- Ground pepper blend: to taste
6
To salt.
- Sea salt: to taste
7
Add tomatoes in 3 minutes.
- Tomatoes: 200 g
8
After 2 minutes, add finely chopped garlic. Stir.
- Garlic: 10 g
9
Add Dorblu.
- Dorblu cheese: 45 g
10
Pour in the cream.
- Single cream 10% fat: 150 ml
11
Season with nutmeg.
- Nutmeg: pinch
12
Once the cream starts to thicken, add the shirataki spaghetti and mix thoroughly.
- Shirataki spaghetti: 200 g
13
In 2 minutes, the keto spaghetti is ready. Transfer to a plate and serve.
